Flounder Simmered In Spicy Sauce (Bplah Dtom Saep)

Name: Flounder Simmered In Spicy Sauce (Bplah Dtom Saep)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHOOSE FISH; 1 1 large fillet rock cod fish or 1 large steak halibut; PEPPERCORN-GARLIC-CHILLIE PASTE; 8 whole white peppercorns; 6 garlic cloves, chopped; 6 -10 Thai chiles (prik kee noo); 3 shallots, chopped (9 tablespoons or to taste); WOK TIME; 1 tablespoon palm sugar (or brown sugar if palm sugar is unavailable); 1 cup water (1 teaspoon at first, then rest added after palm sugar has turned color); 1 tablespoon fresh ginger, peeled and finely slivered (1 inch ginger root); 1 tablespoon peanut oil; 2 -3 tablespoons fish sauce (nahm bplah); 2 -3 short fresh cilantro stems, for garnish

Servings: persons

CHOOSE FISH
1 1 large fillet rock cod fish or 1 large steak halibut
PEPPERCORN-GARLIC-CHILLIE PASTE
8 whole white peppercorns
6 garlic cloves, chopped
6 -10 Thai chiles (prik kee noo)
3 shallots, chopped (9 tablespoons or to taste)
WOK TIME
1 tablespoon palm sugar (or brown sugar if palm sugar is unavailable)
1 cup water (1 teaspoon at first, then rest added after palm sugar has turned color)
1 tablespoon fresh ginger, peeled and finely slivered (1 inch ginger root)
1 tablespoon peanut oil
2 -3 tablespoons fish sauce (nahm bplah)
2 -3 short fresh cilantro stems, for garnish

1
Rinse fish and drain well. Cut fillet in half. In a mortar and pestle, pulverize peppercorns. Add garlic and chillies and pound together until pasty. Add chopped shallots. Continue to pound to make a coarse, well-blended paste (Peppercorn-Garlic-Chillie Paste).
2
Put palm sugar in wok with 1 teaspoon water. Heat over low to medium heat, and stir until the sugar has turned dark reddish brown, but not burned.
3
Add remaining water and Peppercorn-Garlic-Chillie Paste. Bring to a boil over high heat, stirring to dissolve palm sugar.
4
Add ginger, peanut oil, and fish sauce. Stir to mix, then follow with the fish.
5
Return to a boil before lowering heat to a level at which the sauce simmers gently.
6
Simmer for 5 minutes, turn fish over and continue to cook uncovered until it is cooked through and sauce has thickened. If a lot of sauce remains, remove fish from the wok onto a serving dish. Increase heat to high and reduce sauce by one-third to one-half.
7
To serve, spoon sauce over fish and garnish with cilantro sprigs.

404

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: CHOOSE FISH, 1 1 large fillet rock cod fish or 1 large steak halibut, PEPPERCORN-GARLIC-CHILLIE PASTE, 8 whole white peppercorns, and more.

Yes, Flounder Simmered In Spicy Sauce (Bplah Dtom Saep) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Flounder Simmered In Spicy Sauce (Bplah Dtom Saep)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions